Amazing slow cooker chocolate cake

    3 hours 50 min

    This incredibly moist chocolate cake is delicious and simple to make! Serve warm, topped with vanilla ice cream.

    203 people made this

    Serves: 12 

    • 400g caster sugar
    • 225g plain flour
    • 65g cocoa powder
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 2 eggs
    • 240ml milk
    • 120ml vegetable oil
    • 2 teaspoons vanilla extract
    • 240ml boiling water

    Prep:20min  ›  Cook:3hr  ›  Extra time:30min resting  ›  Ready in:3hr50min 

    1. Spray the bowl of a large slow cooker with cooking spray.
    2. In a medium bowl, whisk the sugar, flour, cocoa, bicarbonate of soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
    3. Pour the cake mixture into the prepared slow cooker.
    4. Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the bowl, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (277)


    Cooking it on low for 4 hours did nothing...was a molten mess! So I blasted it on high for another 2 hours and that cooked it although a lot had stuck to the slow cooker! I had to spoon it out into cupcake cases as I'm taking it to work for Macmillan Coffee Morning...didn't spoon out very well. Oddly black as well which made me laugh a lot...looks like goth cake! See what it's like after a night in the fridge. I like the flavour  -  12 Oct 2017


    Absolutely gorgeous. Deep chocolate flavour and so so moist. Followed the recipe and instructions exactly although I reduced the sugar to 300g as 400g seemed like a huge amount. It was delicious and definitely still sweet enough. May reduce it even more next time especially if served with ice cream.  -  12 Sep 2017


    This cake was absolutely fantastic & we are VERY VERY PICKY. I made it when there were NO reviews at all last week. I'm glad I did. In fact, it was soo good we made it a 2nd time 3 days later when the first cake ran out. I am a closet gourmet chef & only eat desert usually if I make it (don't waste time eating store bought sweets). I'm not a cake fanatic, but this one yum. This took 3 hours like it says & turn off & leave for 30 more minutes -- I made it exactly according to the recipe -- we serve it on a plate with a side of ice cream (butter pecan is good or mint chocolate chip) & drizzle chocolate sauce (just a smidge) on top of ice cream & cake & top w/ whipped cream (can is good for this). I've made this twice & plan to make it a 3rd time any day. Tastes like devil's food. Smells soo good cooking. Don't heat it up in the microwave fyi or you may dry it out. Leftovers stay well for a few days w/plastic wrap atop & left in crockpot w/lid on if you like unplugged of course. I'm not sure why people are saying rubbery, tasteless. because that's furthest from the truth for us. Maybe they used Canola oil - u Have to use a heavier oil - like vegetable oil. I used Crisco veg. oil) I have a large oval Rival pot. I am searching for great recipes for my crock pot cookbook as I've found a lot of crock pot recipes are awful. This one is a keeper. Just like the italian sandwiches on this site for the crock pot. yum I've passed this recipe off already.  -  04 Feb 2012  (Review from Allrecipes US | Canada)